| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Corn meal |
| 1 1/2 |
ts |
Salt |
| 1 |
c |
Cold milk |
| 2 |
c |
Hot milk |
| 1 |
ts |
Baking powder |
| 2 |
tb |
Butter; melted |
| 3 |
|
Egg yolks; beaten |
| 3 |
|
Egg whites; stiffly beaten |
INSTRUCTIONS
Preheat oven to 350°. Combine corn meal, salt and cold milk and stir until
smooth. Add this to hot milk and cook in a saucepan over medium heat for
about 5 minutes or until thickened, stirring constantly. Add baking powder
and butter. Place beaten egg yolks in a large bowl and slowly add corn meal
mixture, stirring well. Gently fold in egg whites to mixture. Pour into a
greased 2 quart casserole and bake for 1 hour or until firm. Serve
immediately with lots of butter. Yield: 6 to 8 servings.
ROBYN DICKEY
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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